Chicken Pasta in Creamy Tomato Sauce
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.91 out of 5 stars
(22)
Ingredients
6 servings
- 3/4 lb linguini or fettuccine pasta
- 1 lb (2 medium) chicken breasts, trimmed
- Salt and black pepper to taste
- 2 Tbsp olive oil
- 6 Roma tomatoes, diced (plus more to garnish if desired)
- 1/4 cup green onion, finely chopped
- 1/4 tsp hot chili flakes, (optional – omit if making for children)
- 2 Tbsp chopped fresh basil, plus more to serve
- 1 garlic clove, pressed
- 4 Tbsp unsalted butter
- 1 cup chardonnay or other dry white wine
- 1/2 cup heavy whipping cream
- Parmesan cheese to serve
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Preparation
Step 1
Cook pasta in salted water with 1 Tbsp olive oil until aldente according to package instructions. Rinse, drain, and set aside.
Step 2
Trim chicken, season both sides generously with salt and pepper. Heat a large deep pan with 2 Tbsp oil over medium heat. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done. Remove from pan and rest 10 minutes before slicing against the grain.
Step 3
In the same pan, over med/high heat, add diced tomatoes, green onion, 1/4 tsp chili flakes, 2 Tbsp chopped basil, pressed garlic clove, and 4 Tbsp butter. Season with 1/8 tsp black pepper or to taste. Add 1 cup wine and cook stirring occasionally until the mixture is soft and most of the wine has evaporated.
Step 4
Once there is only 1/4 cup liquid remaining, stir in 1/2 cup heavy cream and 1/2 tsp salt or season to taste.
Step 5
Add back the chicken then season to taste if needed. Warm through gently for 2 minutes then toss the pasta with the sauce. Serve with parmesan, chopped fresh parsley, and more diced tomatoes for extra freshness.
Step 6
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Chef's notes
This pasta re-heats really well, making it a great option for work lunches.
